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Shepherd’s Pie Pioneer Woman

Shepherd’s Pie Pioneer Woman

Erin Table for Seven
Shepherd’s pie is a traditional British meal with its roots in Scotland and northern England. It is often regarded as one of Scotland’s most distinctive and tasty cuisines. Essentially a meat pie with a heaping helping of mashed potatoes spread over the top.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine British
Servings 6
Calories 516 kcal

Ingredients
  

Meat filling:

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 pound 90% lean ground beef or minced lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cloves minced garlic
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen peas and carrots
  • ½ cup frozen corn kernels

Potato topping:

  • 2 pounds russet potatoes peeled and cut into 1-inch cubes
  • 8 tablespoons unsalted butter 1 stick
  • ⅓ cup half and half
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup parmesan cheese

Instructions
 

  • Add oil to a large skillet and place over medium-high heat for two minutes. Add onions. Cook for 5 minutes, stirring occasionally.
  • Add ground beef (or minced lamb) to the skillet and break it up with a wooden spoon. Add parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat, is tender, stirring occasionally.
  • Add Worcestershire sauce and garlic. Stir until smooth. Cook for 1 minute.
  • Add flour and tomato paste. Stir to smooth out any lumps.
  • Add the broth, frozen peas, carrots, and frozen corn. Bring the mixture to a boil and then reduce the temperature and cook over low heat for 5 minutes stirring occasionally.
  • Leave the meat mixture aside. Heat the oven to 400 degrees Fahrenheit.
  • Make a layer of potatoes.
  • Put the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Cook the potatoes until soft, 10-15 minutes.
  • Drain the potatoes in a colander. Return the potatoes to the veiled pot.
  • Let the potatoes rest in the pot for 1 minute to evaporate any remaining liquid.
  • Add butter, half and half, garlic powder, salt, and pepper. Mash the potatoes and stir until all areas are combined.
  • Add Parmesan cheese to the potatoes. Stir until combined.
  • Assemble the casserole.
  • Pour the meat mixture into a deep baking dish. Spread it in an even layer. Spoon the mashed potatoes over the meat. Carefully spread evenly.
  • If the baking dish seems too full, frame a baking sheet with edges so the filling doesn’t seep into the oven.
  • Bake without a lid for 25-30 minutes.
  • Cool for 15 minutes before serving.

Notes

  • If you can’t find frozen peas and carrots, you can use 1/2 cup frozen peas and 1/2 cup frozen sliced ​​carrots.
  • Bake at 400°F, start by preheating the oven after preparing the meat.

Nutrition

Calories: 516kcalCarbohydrates: 39gProtein: 23gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 97mgSodium: 798mgPotassium: 1116mgFiber: 4gSugar: 4gVitamin A: 2873IUVitamin C: 16mgCalcium: 123mgIron: 4mg
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